noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

contributorsonnabudget

Sunday, August 17, 2008

While was in the field I scored myself some local kerang or cockles which were quite huge - about three times the size of those you would normally get at the market. I suppose you could call them free-range kerang. In Singapore and Malaysia these are also called blood cockles, because they release a red liquid that is coloured by hemoglobin - yes, the same thing found in blood! I had a cup of good solid meat, so I decided to make a chowder out of it by adapting a vichyssoise recipe by Alton Brown. Make sure to thoroughly clean the mud-filtering cockles! Of course, you can use other edible bivalves available to you.Kerang chowderMeat from 1 kilo of Kerang or other shellfish (about 2/3 cup)2 medium floury potatoes, diced into 1cm cubes3 medium leeks, chopped1 tbsp butterSalt and pepper2 cups water or stockWhole milk to tasteSpecial equipment: Blender/Food Processor

1. Kerang cleaning: Cockles are mud filters, which mean they should each be thoroughly scrubbed with a brush on the outside before they are sent to soak in slightly salted water for at least three hours. This will allow the molluscs to open up a little and let the dirt sink to the bottom. Steam the cockles for five minutes, de-shell and set aside.

2. Sweat the leeks with butter until tender, about 10 min in low heat. Add potatoes and enough water to cover. Bring to a boil and reduce to a simmer and continue to simmer for 30 min.

3. Run the soup through a blender with half of the kerang meat. Pulse until a smooth, thick paste.

4. Return soup base into pot and add remaining kerang meat. At this point, you can refrigerate or freeze your soup for later consumption.

5. To prepare: Heat soup portion with desired amount of milk - about two to three tablespoons does it for me. Salt and pepper to taste. Makes about 4 servings.